Soy Sauce

Edumacate us Willy!

Why do they say that?

Let's see if this helps...
Properly prepared soy sauce is made from soybeans that are mixed with roasted grain (usually wheat, rice, or barley) and fermented for several months. Once the aging process is completed the mixture is strained and bottled. By contrast, synthetically manufactured soys are produced in a matter of days through a hydrolytic reaction and seasoned with corn syrup, caramel coloring, salt and water. They lack the savory flavor of naturally brewed soy and often have a metallic taste.

Donka Shane!

Wow. A metallic taste? That explains why I DONT like my wife's Oriental cooking. It all has a metallic taste and I kept complaining about it. She just says I dont like her cooking. Thanks Willie!!

bob

too kewl!!!!!!!
thanks weewilly!!!!!
jack

just one question willy,
the fermentation sure looks like an old beer recipe i have minus the soy beans.
i wonder would it be possible to make a soy beer from this??? maybe add a little 5 spice and ginger to the secondary fermenter???
ah the things we think of waiting for the next 'cane lol
jack
ps just had too ask

Problem with this is it's difficult to find the correct hops for this brew. But when you do.. Hop Sings

I couldn't resist that either.. hee hee.

Bill

quote:

Originally posted by cadillac:
[qb] Wow. A metallic taste? That explains why I DONT like my wife's Oriental cooking. It all has a metallic taste and I kept complaining about it. She just says I dont like her cooking. Thanks Willie!!

bob [/qb]

Could be Bob.. I don't know.. but, maybe the wok is imparting a metallic flavor??? I love oriental.. and enjoy cooking it every so often.. never had a metallic taste.

Bill

quote:

WeeWilly said:
....hopefully she is not putting anything acidic in the wok.. tomatoes, vinegar, etc.. that could be a problem.

Hey Willy,
Please edumacate us again. Why not tomatoes, vinegar or anything acidic in the wok. I do Oriental cooking all the time. I use Tomates and many Oriental recipes call for Rice Wine Vinegar. I've never noticed any acidic taste and my wok is one of those cheap hammered steel jobs not Teflon coated. What's the scoop here?

Pro'ly the same reason one doesn't put marinades and brines in reactive containers. Very easy to get a metallic taste in food that way.. usually tastes like iron. which is why they line the "tin cans". Not to keep them from rusting.. rather from imparting that iron taste.

Cooking in a wok is usually so rapid that there is not much time for the food to pick up taste.. and, if the wok is well seasoned.. another barrier. I've cooked lot's of stuff in a wok.. but never anything acetic.

I don't know if my original comment about cooking tomatoes in a wok is correct or not.. so I modified it. I know you are NOT supposed to cook acidic foods in an aluminum pot.. that's really a no no.. I've seen that documented. I know of many people, myself included who have stewed tomatoes in ironware.. such as an iron skillet.

Time for acidic foods in iron/steelware probably is a factor.. again, why they don't put acidic foods in non-lined tin cans.

Least that's the way I look at it.

Even check the "naturally brewed" ingredents list. Several company's use this description for the lab created soy protein products.

Willy- I heard the same thing on NPR's "Splendid Table" a few years back. She has a great radio program.

They basically said to buy Kikkomans Soy Sauce, that we wouldn't go wrong. Stay away from the generics.

I bought a 5 gallon bucket of it for a Kabob marinade 4 years ago. I keep it down in my cellar, in the dark with my other spices. It is, I feel as good, if not better than when I bought it.

Good Luck! Roger

I know if you wrap tomatoes in aluminum foil, they'll cause the foil to corrode. Some people get a metallic taste from iodized salt, too. If you cook acidic in cast iron you shouldn't have a problem with anemia!
I always buy Kikkoman soy sauce. It just tastes the best to me. And I don't like to let stir fried foods sit in the pot for long, they either get eaten right away or put in glass in the refrigerator.
Thanks, for the explanation.
Peggy

I agree with not buying the "hydrolyzed soy protein" stuff. I bought a bottle of Wally World brand (Great Value)not too long ago and wondered why I disliked it so much. I usually bt Kikkoman but was trying to save a few cents. Down the drain it just went.........What's that old saying???.....you get what you pay for......

If you want to try something really great - try Shoyu instead of soy sauce. You probably can get Eden brand in your Health Food store but Aloha is pretty good too. It has so much more flavor than regular soy sauce - more depth -

Aloha, made in Hawaii, is my favorite. Haven't seen it in the midwest, tho. You can order 4 gallons for around $30 plus $30 shipping

Aloha's web site

I think Superior Soy (the one with the hologram and picture of the Pearl River bridge) is pretty good too, and very cheap. Darker and a bit stronger than Kikkoman. On the other hand, some of the other brands in the Asian grocery can have a pretty strange taste, some even like molasses.